Directions

Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.

Mix ingredients with your hands using a light touch.

Don't be tempted to overmix.

If you do, it becomes too dense.

When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.

For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.

Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).

Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).

Reviews

Most Helpful

I have been making burgers this way for years. I experimented recently and added Worcestershire. It caused the burgers to burn before cooking so I recommend following the recipe ingredients exactly and not using the sauce!

Very accurate, very good recipe. If you are looking for a simple, American hamburger that tastes great, you've found your recipe. I cooked mine on a grill pan, flipping them halfway through the cooking time. My burgers came out very tasty and I liked the addition of the dried onion flakes. I added a bit of onion powder and garlic powder as well. Will make these again. Just what I was looking for - thanks!